JAMAICAN CORNBREAD
When you think of cornbread, your mind might go to the crumbly, slightly sweet American-style version. But in Jamaica, cornbread takes on a whole new identity—closer to a yeast bread than its baked cousin from the U.S.
Ingredients
- 2 cups Flour
- 1 cup Corn Flour
- 1 Room Temp Egg
- 2 ½ tsp Instant Yeast
- ½ cup Sugar
- 1 tbsp Softened Unsalted Butter plus more for brushing
- 1 tsp Oil plus more for greasing
- 1 tsp Salt
- ¾ cup Milk
- 1 tsp Annatto Powder
Instructions
- Add 2 1/2 tsp yeast to 3/4 cup lukewarm milk and set aside for 10-15 mins.
- In a large bowl, add 2 cups flour, 1 cup yellow corn flour, 1/2 cup sugar, 1 tsp salt, and 1 tsp annatto powder.
- Mix well then add in 1 room temp large egg, 1 tsp oil and milk mixture.
- Form your dough then knead in 1 tbsp softened unsalted butter for 7-10 mins.
- Grease your bowl and let the dough rise for 1 - 1 hr 30 mins or until doubled in size.
- Pour a tbsp oil on your baking mat and roll the dough until smooth.
- Divide your dough into 8 rolls and place in a lightly greased baking dish. Let rise for another 30 mins or until doubled.
- Place in the oven at 350F with a baking pan of hot water placed on the rack beside it. Bake for 20 mins.
- Brush a tbsp melted butter on the cornbread immediately after it comes out the oven.